Paleo Lemon Blueberry Poke Cake Recipe

Paleo Lemon Blueberry Poke Cake

Author: Stacey

Paleo Lemon Blueberry Poke Cake is simple to make, grain-free, and can be adapted for low-carb or keto diets.

Ingredients

• Cake
• ½ cup coconut flour, sifted
• 3 eggs, beaten
• ⅓ cup unsweetened coconut milk or almond milk
• 2 tablespoons lemon juice (fresh)
• 1 tablespoon lemon zest
• 2½ tablespoons coconut oil
• Sweetener of choice: ⅓ cup organic maple syrup or honey; for low carb use ⅓ cup low-carb maple syrup + ⅓ teaspoon liquid stevia
• 1 teaspoon lemon extract (organic, gluten-free)
• ½ teaspoon baking soda + 1 teaspoon apple cider vinegar (mixed together until fizzy)
• ½ cup blueberries (optional)
• Lemon Ice Glaze
• 2 tablespoons coconut oil or butter, melted
• 1½ tablespoons coconut butter, melted
• 1½ tablespoons unsweetened coconut milk
• 1½ tablespoons lemon juice
• ½ teaspoon lemon extract
• 2 teaspoons lemon zest
• Sweetener: 1½–2 tablespoons honey for paleo; for low carb use 2 tablespoons erythritol or ⅓ teaspoon liquid stevia

Instructions

1. Preheat the oven to 350°F (175°C). Grease or oil a 9-inch round cake pan.
2. In a large bowl, combine the coconut flour, beaten eggs, coconut milk (or almond milk), lemon juice, lemon zest, coconut oil, sweetener, and lemon extract. Stir thoroughly, breaking up any coconut flour clumps.
3. Mix the baking soda and apple cider vinegar in a small bowl until very fizzy, then fold that mixture into the batter.
4. Gently fold in the blueberries if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for about 30 minutes, or until the cake’s center feels firm and a toothpick comes out clean.
7. Remove the cake from the oven and let it cool for 10 minutes while you make the glaze.
8. For the glaze: warm the coconut oil (or butter) and coconut butter in a small saucepan over low heat until melted. Remove from heat and whisk in the coconut milk, lemon juice, lemon extract, lemon zest, and sweetener until smooth. Allow the glaze to cool slightly so it thickens a bit but remains pourable.
9. Use a skewer, metal skewer, or large toothpick to poke holes all over the cake, reaching down to the bottom.
10. Pour or spoon the lemon glaze over the top of the cake, making sure it seeps into the holes and evenly covers the surface. Use the back of a spoon to spread the glaze if needed.
11. Let the cake cool and allow the glaze to set for about 5 minutes, or until slightly firm.
12. Slice and serve. Store leftovers in the refrigerator.

*Notes

Nutritional data (low-carb version, with berries): 9 servings — per slice: 130 kcal; Carbs 7 g; Net carbs 4.4 g; Fiber 2.6 g; Fat 10 g; Protein 3 g; Sugar 1 g.

Nutritional data (paleo version): 9 servings — per slice: 165 kcal; Carbs 16 g; Net carbs 13.4 g; Fiber 2.6 g; Fat 10 g; Protein 3 g; Sugar 11 g.

All nutritional figures are estimates based on the ingredients used and may vary.

Storage and Serving Tips

Keep any unused cake refrigerated. Serve slightly chilled or at room temperature. This cake pairs well with a dollop of unsweetened whipped coconut cream or a scattering of extra fresh blueberries for garnish.

Variations

• For a lemon-only version, omit the blueberries.
• To make this fully keto, replace honey or maple syrup with erythritol and add a touch of liquid stevia if needed for sweetness.
• Try almond flour blends cautiously: coconut flour absorbs more liquid, so substitutions require recipe adjustments.

To explore more low-carb, gluten-free recipes, search your favorite recipe collections or try other paleo and keto dessert ideas that emphasize fresh citrus and whole-food sweeteners.